Green chillies get their fiery taste, tongue-burning punch, and eye-watering sensation from Capsaicin. All this does not make these pocket-sized spice bombs harmful in any way but highly beneficial. Capsaicin is a compound that packs in many potential health-giving properties. It is anti-inflammatory, lowers cholesterol, keeps oxidative stress in check, and is also a natural pain reliever. The other very important nutrient found in abundance in green chillies is the antioxidant Vitamin C. It helps in boosting immunity, and keeping the eyes and skin healthy. Moving on to the other minerals that the chillies come with, includes Vitamin A, B6, E, K, iron, potassium, copper, and dietary fibre which generally aid in proper digestion, weight loss, and controlling blood sugar levels for diabetics. Surprisingly chillies are also a mood improver as they release endorphins, the feel-good hormones.
The water-rich chillies are a versatile ingredient and are used in quite a number of preparations world over. The flavour enhancer can be used generously to spice up any meal. Eat it raw, fried, roasted, pickled, or any which way you like but in moderation. Too much of it can cause severe stomach pain too.
Sowing Time: Feb – Jun
Sowing Distance: Plant to plant = 1.5”, Line to Line = 1.5”
Fruit Weight: N/A Fruit Shape : N/A
Maturity: 60 – 70 days after transplanting
Grow Guide: PLANTING INSTRUCTIONS
Sow hot chilli seeds ½ inch deep and 18 to 24 inches asunder.
Space rows 24 to 36 inches apart.
Sow two seeds in each pot and lightly for the most successful seedling.
Chillies can be transplanted when 4 to 6 inches tall.
WATERING: Seeds need to be watered on a daily basis, so that the soil remains moist at all times.
PESTS: The crop can be a victim of small soft bodied insects laying a cluster of 50-150 eggs on the underside of leaves and/or stems of the plant causing holes in the foliage. Heavy feeding by young larvae can also lead to skeletonised leaves, shallow, dry wounds on fruit. The pests affecting chilly plant are – Aphids, Cutworms, Flea Beetles, Hornworms.
SOIL: Chillies grow well in soil that has a neutral or slightly acidic pH of 6.5-7. It can be grown in all type of soft soil but loamy and clay soils are best suited for it.
SPOT: They prefer a spot that receives plenty of sun.
TEMPERATURE: Hot peppers grow best where air temperature ranges from 21° to 35°C (70° to 95°F).
HOW TO HARVEST
Hot peppers are ready for harvest in 60 to 95 days of sowing.
Pick hot peppers when they have attained full size and are of mature colour. Pick peppers gently to avoid any damage to the rooted plant